Wildflower Honey Cake

Wildflower Honey Cake

by: Ruth Nieman

Serves: 8

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Food writer Ruth Nieman is inspired by the culinary and viniculture of Israel’s diverse cuisine. Her books, recipes and writing is packed with flavour, culture and history from the ancient land and can be tasted at Cultural Bites.

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A Rosh Hashanah recipe for a light, moist, wildflower honey cake with orange-soaked raisins. It is made with whole spelt flour, dark brown sugar, and a wonderfully floral, local honey from the midst of the Galilee for a sweet New Year.

Ingredients

• 2/3 cup / 85g golden raisins 

• 3 tablespoons / 45 mls orange juice, freshly squeezed 

• 1 cup / 125g wholemeal spelt flour 

• 1 teaspoon baking powder 

• a pinch of salt 

• ½ teaspoon cardamom  

• a good grating of fresh nutmeg  

• 3/4 cup / 200g butter, softened 

• ½ cup / 115g soft dark brown sugar 

•  1/4 cup / 85 mls wild flower honey 

• 4 eggs 

• 1 teaspoon vanilla essence 

•   1/4 cup / 25g flaked almonds 
   

Directions

1. line the bottom & sides of an 8” /20cm springform tin & preheat the oven to  180C /350F/GM4 

2. place the raisins in a small bowl & pour over the orange juice, leave to soak while making the batter

3. place the flour, baking powder, salt & spices into a mixing bowl & stir to combine, place the butter, brown sugar & honey in another mixing bowl or electric mixer bowl & beat for 2-3 minutes with electric beaters until light & fluffy, add the eggs in one at a time, beating well to combine each one, add the teaspoon of vanilla & mix once more, before adding in the dry ingredients, finally pour in the soaked raisins & any remaining juice & fold gently into the mixture, pour into the prepared tin & sprinkle the flaked almonds evenly over the top 

4. place in the preheated oven & cook for  55-60 minutes until the top is golden brown & a metal skewer will come out clean when inserted into the centre of the cake 

5. check the cake after 30 minutes & place a sheet of foil over the top of the cake for the remainder of the baking time, to prevent the crust & almonds from burning 

6. remove from the oven when done & leave to cool in the tin before turning out, dust with icing sugar & serve

Variations & Ideas:

• for a deeper flavour, soak the raisins in whisky instead of the orange juice

• 1 teaspoon of mixed spice will give the cake a warming flavour and can replace the cardamom & nutmeg

• honey cake is all about the quality & flavour of the honey… try and use a wild flower, orange blossom or simply good quality runny honey

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